Cheesy Macaroni Pots

20 grams (1 oz.) butter
3 spring onions, chopped
2 tsp. thyme leaves
250 ml. (1 c. + 1 tbsp) light cream or half and half
1/2 c. shredded parmesan cheese
50 grams (2 oz.) feta cheese, crumbled
2 c. penne pasta, cooked and drained
5 slices light rye bread, cut into 1/4″ cubes
50 grams (2 oz.) butter, melted

Preheat oven to 200° C (400° F).  Melt the 20 grams of butter in a saucepan and saute the onions and thyme for 2-3 minutes.  Add the cream and cheeses and stir until warmed through.  Stir through the cooked pasta, then spoon into 6 1-cup greased ramekins.

Toss the bread through the melted butter and divide between the ramekins.  Bake for 10-12 minutes or until warmed through and topping is crispy.  Serve immediately.

Options: Add peas, chopped broccoli or cauliflower.  Use sharp cheddar instead of the parmesan


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